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–+ servings

Healthy Pineapple Unfried Rice

Print Recipe
Course side
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 1 bunch green onions, sliced, white and green parts separated
  • 3 carrots, diced small
  • 1/2 red or orange bell pepper, diced small
  • 3/4 cup water
  • 3 cloves garlic, minced or finely grated
  • 1 inch fresh ginger, minced or finely grated Or you can use 1¼ teaspoons ground ginger
  • 4 cups cooked brown rice best if cold
  • 1 1/2 tbsp soy sauce low sodium and/or gluten free is good
  • 1/2 tbsp pineapple juice
  • 1 1/2 tsp curry powder
  • 1 cup pineapple, fresh, frozen, or canned (in juice, not syrup) cut into small chunks
  • 1 cup frozen peas, thawed
  • 1/2 cup raw cashews
  • 1/4 cup raisins
  • salt and pepper to taste
  • 1/8 cup cilantro, finely chopped

Instructions
 

  • Prep all of your ingredients so this will go fast!
  • Heat a large wok or pan to medium-high heat.
  • Add the sliced white and light green parts of the green onion and sauté about 3 minutes, stirring frequently. Then add carrots and bell pepper, sauté another 3 minutes.
  • Mix water, garlic, and ginger (or ground ginger). Pour into wok with onions, carrots, and bell pepper. Stir and cook until liquid almost evaporated.
  • Add cooked rice and stir.
  • Season with soy sauce, pineapple juice and curry powder. Stir well.
  • Add pineapple, peas, cashews and raisins. (If using tofu, you can add here)
  • Stir fry to heat everything through. Season with salt and pepper. Sprinkle with cilantro and sliced green onion tops.
  • Serve immediately with more soy sauce and optional Sriracha sauce, as desired.

Notes

OPTIONAL:
a) 14 oz firm tofu, drained and pressed, cut into ½ inch cubes 
b)  Sriracha Hot Chili Sauce
 
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